KR20010013532A - Process for the production of hollow baked confectionery - Google Patents
Process for the production of hollow baked confectionery Download PDFInfo
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- KR20010013532A KR20010013532A KR1019997011539A KR19997011539A KR20010013532A KR 20010013532 A KR20010013532 A KR 20010013532A KR 1019997011539 A KR1019997011539 A KR 1019997011539A KR 19997011539 A KR19997011539 A KR 19997011539A KR 20010013532 A KR20010013532 A KR 20010013532A
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- dough
- hollow
- hollow plastic
- alkali treatment
- confectionery
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0263—Moulding apparatus for hollow products, e.g. opened shell
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본 발명은 비스켓 또는 크랙커의 반죽이며, 또한 시트성형이 가능한 반죽을 사용하고, 그 반죽을 두장 겹친 시트에 성형하고, 컷팅에 의한 절단성형을 한 후에, 그 반죽에 알칼리처리를 하고, 물세척을 하지 않거나 또는 물세척을 한 후, 소성을 하여 되는 중공상의 소성과자의 제조방법이다.In the present invention, a dough of biscuits or crackers is used, and a sheet-forming dough is used, the dough is formed into two overlapping sheets, and after cutting and cutting by cutting, the dough is subjected to alkali treatment and washed with water. It is a manufacturing method of the hollow plastic confectionery which is baked, or is baked after water washing.
본 발명에 따르면 내부공간률이 대단히 크고, 형태 및 식감적으로 큰 특징으로 갖는 중공상의 소성과자를 제조하는 것이 가능하다.According to the present invention, it is possible to manufacture hollow plastic cookies having a very large internal space ratio and having a large form and texture.
또한 본 발명에 의해 제공되는 소성과자는 과자내부의 중공구조가 대단히 안정하다. 이로인해 예를 들면 쵸콜렛 드으이 조합소재를 내부에, 지금까지보다도 대량으로 충진하는 것이 가능하다.In addition, the plastic confectionery provided by the present invention is very stable in the hollow structure of the confectionery. This makes it possible to fill, for example, chocolate dewy combination materials in larger quantities than ever before.
또한 본 발명은 상기 방법으로 얻어진 중공상의 소성과자를 제공하는 것이다.Moreover, this invention provides the hollow plastic confectionery obtained by the said method.
Description
종래, 중공상의 소성과자는, (1) 슈 반죽(dough) 등과 같이, 전분을 α화한 반죽을 사용하여 소성하는 방법이나, 또는 (2) 비스켓이나 크랙커 등의 반죽을 사용하여 시트성형기로 한장의 시트 또는 두장 겹친 시트로 성형하고, 또한 원하는 크기 또는 모양으로 절단성형한 후, 소성하는 방법으로 제조되고 있다. 슈 반죽과 같이 전분이 α화한 반죽을 이용하여 중공상의 소성과자를 제조하는 경우(전자의 경우), 전분을 α화시키는 공정이 필요하게 되고, 제조라인이 복잡해지는 문제점을 가지며, 또한 얻어진 소성과자의 중공상태가 안정하지 않은 문제점도 갖고 있다.Conventionally, a hollow plastic cake is prepared by (1) a method of baking using a dough made of α-starch, such as shoe dough, or (2) a sheet molding machine using a dough such as a biscuit or a cracker. It is manufactured by the method which shape | molds into a sheet | seat or two sheets overlap | laminated, cut-cuts into desired size or shape, and bakes. In the case of producing a hollow plastic cake using a starch-ized dough such as shoe dough (in the case of the former), a process of converting the starch to α is required, and the production line is complicated, and also There is also a problem that the hollow state is not stable.
한편, 비스켓이나 크랙커 등의 반죽을 사용하여 시트성형기로 한장의 시트 또는 두장 겹친 시트로 성형하고, 또한 원하는 크기 또는 모양으로 절단성형한 후, 소성하는 방법으로 중공상의 소성과자를 제조하는 경우(후자의 경우), 일반적으로 두장 겹친 시트는 한장시트와 비교하여, 반죽이 시트 사이에서 뜨는 경향이 있으므로 내부 중공구조가 안정화되기 쉬운 특징을 갖고 있다. 이로 인해 내부 공간률을 크고, 그렇지만 구조적으로 안정한 상태의 것을 얻는 것을 목적으로 하는 경우에는 두장 겹친 시트가 사용되는 경우가 많다.On the other hand, when a hollow plastic cake is produced by a method of forming a sheet or two overlapped sheets using a dough such as a biscuit or a cracker, cutting the sheet into a desired size or shape, and then firing (the latter) In the case of), in general, the two-ply sheet has a feature that the internal hollow structure tends to be stabilized because the dough tends to float between the sheets, compared to the one-sheet sheet. For this reason, when it aims at obtaining a thing with a large internal space ratio but structurally stable state, two sheets overlapped are used in many cases.
그러나 이들 한장 시트 또는 두장 겹친 시트 모두, 내부 증기압이 외부로 새기 쉬우므로, 내부 공간률이 적어지는 문제가 있다. 이로 인해, 그대로의 형태로 먹는 경우, 중공상이 아닌 소성과자와의 식감적인 차이가 적고, 중공상의 형태가 두드러진 특징으로는 되기 어렵다.However, since these one sheets or two sheets are easily leaked to the outside by the internal vapor pressure, there is a problem that the internal space ratio is small. For this reason, when it eats in the form as it is, the texture difference with the plastic confectionery which is not hollow is small, and a hollow form is hard to become a outstanding characteristic.
또한 한장 시트 또는 두장 겹친 시트로 성형하고, 또한 원하는 크기 또는 모양으로 절단성형한 후, 그대로 소성하여 얻어진 중공상의 소성과자중에, 예를 들면 쵸콜렛 등의 조합소재를 충진하는 경우에도, 내부공간률이 적은 경우에는 충진량이 한정되므로 소성과자의 밸런스가 한정된 것이 되므로 향미 및 식감의 측면에서 편차가 좁아질 수 밖에 없는 문제점이 존재한다.In the case of filling a composite material such as, for example, chocolate into a hollow plastic pastry obtained by molding into a sheet or two sheets, cutting and shaping to a desired size or shape, and then firing as it is, the internal space ratio When the amount is limited, the filling amount is limited, so that the balance of the baked confectionery is limited. Therefore, there is a problem that the deviation is inevitably narrowed in terms of flavor and texture.
본 발명은 상기 현상을 감안한 것으로, 그 목적은 첫번째로, 내부공간률이 대단히 크고, 형태 및 식감적으로 큰 특징을 갖는 중공상의 소성과자를 제조하는 방법을 제공하는데 있다.The present invention has been made in view of the above-mentioned phenomenon, and an object thereof is firstly to provide a method for producing a hollow plastic cake having a very large internal space ratio and having a large form and texture.
또한 본 발명의 목적은, 두번째로 과자 내부의 중공구조가 대단히 안정하고, 예를 들면 쵸콜렛 등의 조합소재를 내부에, 지금까지보다도 대량으로 충진하는 것이 가능한 중공상의 소성과자를 제조하는 방법을 제공하는데 있다.In addition, an object of the present invention is to provide a method for producing a hollow plastic cake in which the hollow structure inside the confectionery is very stable, and for example, a combination material such as chocolate can be filled in a larger amount than before. It is.
또한 본 발명은 세번째로, 지금까지보다도 소재의 충진량 및 다른 여러 종류의 소재의 조합 등의 자유도가 커지고, 향미 및 식감의 편차의 폭을 크게 할 수 있는 중공상의 소성과자를 제조하는 방법을 제공하는 것을 목적으로 하는 것이다.The present invention further provides a method of manufacturing hollow plastic cookies which can increase the degree of freedom of the filling amount of the material and the combination of various kinds of materials, and can widen the range of the flavor and texture. The purpose is to.
또한, 본 발명은 상기 방법으로 얻어진 중공상의 소성과자를 제공하는 것을 목적으로 하는 것이다.Moreover, an object of this invention is to provide the hollow plastic confectionery obtained by the said method.
본 발명은 중공상(hollow)의 소성(baked)과자의 제조방법에 관한 것으로, 상세하게는 내부공간률이 크고, 그렇지만 중공구조가 대단히 안정하며, 그로 인해 형태 및 식감적으로 특징을 갖는 중공상의 소성과자를 제조하는 방법에 관한 것이다. 또한 본 발명은 상기 방법에 의해 얻어진 중공상의 소성과자도 제공한다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for manufacturing hollow baked cakes, in particular having a large internal space ratio, but having a very stable hollow structure, and hence having a morphological and texture characteristic. The present invention relates to a method for producing baked cookies. The present invention also provides a hollow plastic confectionery obtained by the above method.
본 발명자들은 상기 문제를 해결하기 위하여 예의 검토를 하고, 두장 겹친 시트로 성형한 반죽을 소성하기 전에 알칼리 처리를 하고 그 후 소성을 하여, 지금까지보다도 식감 및 형태의 특징이 두드러진 중공상의 소성과자가 얻어지는 것을 발견하여 이 발견을 기초로 본 발명을 완성하기에 이르렀다.MEANS TO SOLVE THE PROBLEM The present inventors earnestly examined in order to solve the said problem, and before baking the dough shape | mold formed into two sheets overlapped, alkali-treated and baking it afterwards, and the hollow plastic cake which showed the outstanding texture and form characteristic more than before, Discovering what was obtained came to complete this invention based on this discovery.
즉, 본 발명은 비스켓 또는 크랙커의 반죽이고 또한 시트성형이 가능한 반죽을 사용하여, 그 반죽을 두장 겹친 시트로 성형하고, 컷팅에 의한 절단성형을 한 후에, 그 반죽에 알칼리처리를 하고, 물세척을 하지 않거나 또는 물세척을 한 후, 소성을 하게 되는 중공상의 소성과자의 제조방법을 제공하는 것이다.That is, the present invention, using a dough of biscuits or crackers, and the sheet moldable dough, the dough is formed into two overlapping sheets, and after cutting by molding, the dough is subjected to alkali treatment and washed with water. It is to provide a method of manufacturing a hollow plastic cake to be fired after the washing or not washing with water.
또한 본 발명은 상기 방법으로 얻어진 중공상의 소성과자를 제공하는 것이다.Moreover, this invention provides the hollow plastic confectionery obtained by the said method.
발명을 실시하기 위한 최선의 형태Best Mode for Carrying Out the Invention
본 발명의 구체적인 방법과 효과는 이하와 같다.Specific methods and effects of the present invention are as follows.
본 발명에서는 비스켓 또는 크랙커의 반죽이고, 또한 시트성형이 가능한 반죽을 사용한다. 그 반죽의 원료로서는 지금까지 통상 사용되고 있는 것을 사용할 수 있다. 그 반죽으로서 구체적으로 예를 들면 소맥분을 주원료로 하는 비스켓 반죽 등을 들 수 있다.In the present invention, a dough of biscuits or crackers, and sheet molding is possible. As a raw material of the dough, those conventionally used so far can be used. Specifically as the dough, for example, a biscuit dough containing wheat flour as the main raw material may be mentioned.
본 발명에서는 이와 같은 비스켓 또는 크랙커와 같은 소성과자의 소성전의 반죽을 시트 성형기를 사용하여, 두장 겹친 시트로 성형한다.In the present invention, the dough before baking of such a baking cake, such as biscuits or crackers, is molded into two sheets stacked using a sheet molding machine.
다음으로, 본 발명에서는 롤러컷터 등을 사용한 컷팅에 의한 절단성형을 한다.Next, in the present invention, cutting by cutting using a roller cutter or the like is performed.
이와 같이 하여 절단성형된 반죽에 알칼리처리를 한다. 구체적으로는 이와 같이 하여 절단성형된 반죽을 침지, 스프레이 등의 방법으로 알칼리 용액과 접촉시켜 알칼리처리를 한다.In this way, the cut molded dough is subjected to alkali treatment. Specifically, the cut-molded dough is brought into contact with an alkaline solution by dipping, spraying, or the like to perform alkali treatment.
본 발명은 이 알칼리 처리에 최대 특징을 갖는다. 본 발명에 있어서, 알칼리처리를 하지 않은 경우에는 목적하는 효과를 얻는 것이 불가능하다. 본 발명에 있어서, 알칼리처리를 하지 않은 경우에는 얻어지는 소성과자는 중공구조를 갖지만, 그 상태가 불안정하고, 또한 내부공간률이 적고, 불균일한 것이 되어버린다.The present invention has the greatest features of this alkali treatment. In the present invention, when the alkali treatment is not performed, it is impossible to obtain the desired effect. In the present invention, when the alkali treatment is not carried out, the resulting baked confection has a hollow structure, but the state is unstable, the internal space ratio is small, and the non-uniformity becomes uneven.
이 알칼리처리시에 있어서, 반죽과 접촉하는 경우의 알칼리용액의 pH는 상온에 있어서, 11.50~13.50의 범위가 바람직하다. 반죽과 접촉하는 경우의 알칼리용액의 pH가 11.50 미만에서는 내부공간률이 큰 형태를 얻을 수 없고, 미처리인 경우와 큰 차이가 없으며, 목적하는 효과를 얻을 수 없다. 또한 반죽과 접촉하는 경우의 알칼리용액의 pH가 13.50보다 높은 경우에는 중공상태는 좋으나 향미가 손상되어 만족스런 품질의 제품을 얻을 수 없다.In this alkali treatment, the pH of the alkaline solution in contact with the dough is preferably in the range of 11.50 to 13.50 at room temperature. When the pH of the alkaline solution in contact with the dough is less than 11.50, the form with a large internal space ratio cannot be obtained, and there is no great difference with the case without treatment, and the desired effect cannot be obtained. In addition, when the pH of the alkali solution in contact with the dough is higher than 13.50, the hollow state is good, but the flavor is damaged, so that a satisfactory quality product cannot be obtained.
본 발명에 사용되는 알칼리용액의 pH의 조정에 있어서는, 초기농도가 1.1 ~ 1.2중량% 정도의 알칼리용액을 상기 pH 범위내에 있도록 조정하여 사용하는 것이 바람직하다.In adjusting the pH of the alkaline solution used in the present invention, it is preferable to adjust and use the alkaline solution having an initial concentration of about 1.1 to 1.2% by weight so as to be within the pH range.
또한 알칼리 처리시에 있어서, 반죽과 접촉하는 경우의 알칼리용액 온도는 40℃ ~ 100℃에서, 또한 해당 용액의 끓는점 이하의 범위가 바람직하다. 반죽과 접촉하는 경우의 알칼리용액 온도가 40℃ 미만에서는, 내부공간률이 큰 형태를 얻을 수 없고, 미처리 경우와 큰 차이가 없으며, 목적하는 효과를 얻을 수 없다.In the case of alkali treatment, the alkali solution temperature in contact with the dough is preferably in the range of 40 ° C to 100 ° C and below the boiling point of the solution. When the temperature of the alkali solution in contact with the dough is less than 40 ° C, a form with a large internal space ratio cannot be obtained, there is no great difference from the untreated case, and the desired effect cannot be obtained.
또한 알칼리처리시에 있어서, 반죽과 알칼리용액이 접촉하는 경우의 접촉시간은 0.5~60초의 범위가 바람직하다. 반죽과 알칼리용액이 접촉하는 경우의 접촉시간이 0.5초 미만이면, 미처리 경우와 큰 차이가 없고, 목적으로 하는 효과를 얻을 수 없다. 또한 반죽과 알칼리용액이 접촉하는 경우의 접촉시간이 60초를 넘으면 중공상태는 좋으나 향미가 손상되어 만족스런 품질의 제품을 얻을 수 없다In addition, in the case of alkali treatment, the contact time in the case where the dough and the alkaline solution are in contact is preferably in the range of 0.5 to 60 seconds. If the contact time when the dough and the alkaline solution are in contact is less than 0.5 seconds, there is no significant difference from that in the untreated case, and the desired effect cannot be obtained. In addition, if the contact time is more than 60 seconds when the dough and alkali solution are in contact, the hollow state is good, but the flavor is damaged, and a satisfactory quality product cannot be obtained.
본 발명에서는 사용하는 반죽의 종류 및 최종제품에 요구하는 품질에 따라 이들 조건을 적절하게 선택할 수 있다.In the present invention, these conditions can be appropriately selected according to the type of dough to be used and the quality required for the final product.
알칼리처리에 사용되는 알칼리용액으로서는, 식품첨가물로서 허용되는 것이라면 좋고, 예를 들어 수산화나트륨, 탄산나트륨 등의 수용액을 들 수 있으며, 이들을 적절하게 선택하는 것도 가능하다.As an alkaline solution used for alkali treatment, what is acceptable as a food additive may be sufficient, For example, aqueous solution, such as sodium hydroxide and sodium carbonate, can be mentioned, It is also possible to select these suitably.
또한 본 발명에서는 상기와 같이 하여 알칼리처리를 행해진 그 반죽을 물세척을 하지 않거나 또는 물세척을 한 후 소성을 한다.In the present invention, the dough subjected to alkali treatment in the above manner is not washed with water or calcined after washing with water.
즉 알칼리처리를 행한 그 반죽을, 그대로이거나 또는 필요에 따라 샤워 등의 방법으로 물세척을 한 후에 오븐을 사용하여 소성을 한다.That is, the dough which has been subjected to alkali treatment is washed as it is, or if necessary, after washing with water by means of a shower or the like, and then firing using an oven.
여기서 물세척을 하면, 물세척을 하지 않은 경우와 비교하여 식감을 보다 부드럽게 만들 수 있다. 물세척의 유무는 요구되는 최종 제품의 품질에 의해 임의로 선택하면 좋다.Washing the water here will make the texture smoother than when you don't wash it. The presence or absence of water washing may be arbitrarily selected according to the quality of the final product required.
이와 같이 하여, 목적하는 중공상의 소성과자를 제조하는 것이 가능하다.In this way, it is possible to manufacture the desired plastic baking cake.
본 발명에 의해 제공되는 소성과자는, 상기와 같이 두장 겹친 시트로 성형하고 컷팅한 반죽의 표면에 알칼리용액 처리를 하는 것으로 내부공간률이 크고, 형태 및 식감적으로 특징을 갖는 중공상의 소성과자이다.The plastic confectionery provided by the present invention is a hollow plastic confectionery having a large internal space ratio and having a form and texture characteristic by treating the surface of the dough formed and cut into two overlapping sheets as described above. .
또한 본 발명에 의해 제공되는 소성과자는 중공부분이 2실 이상으로 나누어지는 것이 아니고, 과자 내부의 중공구조가 대단히 안정하고, 부풀어 오른 반죽의 두께가 일정하므로, 예를 들어 쵸콜렛 등의 조합소재를 내부에 대량으로 충진하는 것이 가능하고, 조합소재의 특징을 지금까지 이상으로 강하게 나타낼 수 있고, 또한 풍미, 식감의 편차를 넓히는 것이 가능하다.In addition, the plastic confectionery provided by the present invention is not divided into two or more hollow portions, the hollow structure inside the confectionery is very stable, and the thickness of the swollen dough is constant, so that for example, a combination material such as chocolate is used. It is possible to fill a large amount inside, it is possible to express strongly the characteristics of the combination material more than ever, and to widen the variation of flavor and texture.
또한 본 발명에 필요한 장치는 종래의 소성과자의 제조장치에 더하여, 알칼리처리를 하는 장치만이며, 대단히 간단하여 경제적이다.In addition, the apparatus required for the present invention is, in addition to the conventional apparatus for producing baked cookies, only an apparatus for alkali treatment, which is extremely simple and economical.
이하 실시예를 들어 다시 상세하게 설명하지만, 본 발명은 이것에 한정되는 것은 아니다.Although an Example is given to the following and is demonstrated in detail again, this invention is not limited to this.
또한 실시예중에 사용된 내부공간률은 소성물중량에 대한 내부체적의 비율을 나타낸 것이고, 단위(cc/g)를 사용하여 나타낸다.In addition, the internal space ratio used in the Example shows the ratio of the internal volume with respect to the weight of plastics, and it uses the unit (cc / g).
실시예 1Example 1
소맥분을 주원료로 하는 비스켓 반죽을 시트성형기를 사용하여 두장시트로 겹쳐 성형하고, 롤러컷터를 사용하여 컷팅을 한 후에, pH 11.50, 용액온도 80℃의 수산화나트륨 용액을 넣은 알칼리조에서 1초간 알칼리처리를 한 후에, 메쉬오븐에서 소성하여 중공상의 소성과자를 제조하였다.Biscuit dough containing wheat flour as a main raw material is formed by using a sheet molding machine, overlapped into two sheets, and cut using a roller cutter, followed by alkali treatment for 1 second in an alkali bath containing sodium hydroxide solution at a pH of 11.50 and a solution temperature of 80 ° C. After the baking, it was baked in a mesh oven to prepare a hollow plastic cake.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.0(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The hollow plastic confectionery obtained was stable in hollow state, had a large internal space ratio of 2.0 (cc / g), had a feature in form, and was excellent in texture.
실시예 2Example 2
알칼리처리시에, pH가 13.00인 수산화나트륨용액을 사용한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except having used the sodium hydroxide solution whose pH is 13.00.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.2(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The obtained hollow plastic cake had a stable hollow state, a large internal space ratio of 2.2 (cc / g), had a characteristic feature in form, and was excellent in texture.
실시예 3Example 3
알칼리처리시에, pH가 12.00인 수산화나트륨용액을 사용하고, 또한 알칼리처리 후의 반죽을 샤워로 물세척한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except using the sodium hydroxide solution whose pH is 12.00, and wash | cleaning the dough after alkali treatment with the shower.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.0(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The hollow plastic confectionery obtained was stable in hollow state, had a large internal space ratio of 2.0 (cc / g), had a feature in form, and was excellent in texture.
실시예 4Example 4
알칼리처리시에, pH가 13.50인 수산화나트륨용액을 사용한 이외에는 실시예 3에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 3 except having used the sodium hydroxide solution whose pH is 13.50.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.2(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The obtained hollow plastic cake had a stable hollow state, a large internal space ratio of 2.2 (cc / g), had a characteristic feature in form, and was excellent in texture.
실시예 5Example 5
알칼리처리시에, 수산화나트륨용액 온도가 40℃이고, 또한 처리시간을 60초로 한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except having sodium hydroxide solution temperature of 40 degreeC and processing time being 60 second.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.0(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The hollow plastic confectionery obtained was stable in hollow state, had a large internal space ratio of 2.0 (cc / g), had a feature in form, and was excellent in texture.
실시예 6Example 6
알칼리처리시에, 수산화나트륨용액 온도가 60℃이고, 또한 처리시간을 5초로 한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except having sodium hydroxide solution temperature of 60 degreeC and processing time being 5 second.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.2(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The obtained hollow plastic cake had a stable hollow state, a large internal space ratio of 2.2 (cc / g), had a characteristic feature in form, and was excellent in texture.
실시예 7Example 7
알칼리처리시에, 수산화나트륨용액 온도가 100℃이고, 또한 처리시간을 0.5초로 한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except having made sodium hydroxide solution temperature 100 degreeC and processing time 0.5 second.
얻어진 중공상의 소성과자는 중공상태가 안정하고, 또한 내부공간률이 2.0(cc/g)으로 크고, 형태에 특징을 가지며, 식감이 대단히 우수하였다.The hollow plastic confectionery obtained was stable in hollow state, had a large internal space ratio of 2.0 (cc / g), had a feature in form, and was excellent in texture.
비교예 1Comparative Example 1
알칼리처리시에, pH가 11.30인 수산화나트륨용액을 사용한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.At the time of alkali treatment, the hollow baking cake was produced by the method according to Example 1 except having used the sodium hydroxide solution whose pH is 11.30.
얻어진 중공상의 소성과자는 중공상태가 안정하지만, 내부공간률이 1.3(cc/g)으로 크고, 알칼리처리를 하지 않고 실시예 1에 준하여 제조한 종래제품과 형태 및 식감이 동등한 소성과자였다.The obtained hollow plastic confectionery was stable in hollow state, but had a large internal space ratio of 1.3 (cc / g), and was a plastic confectionery having the same shape and texture as a conventional product prepared in Example 1 without alkali treatment.
비교예 2Comparative Example 2
알칼리처리시에, pH가 13.60인 수산화나트륨용액을 사용한 이외에는 실시예 3에 준한 방법으로 중공상의 소성과자를 제조하였다.In the alkali treatment, except for using sodium hydroxide solution having a pH of 13.60, hollow plastic cakes were prepared by the method according to Example 3.
얻어진 중공상의 소성과자는, 중공상태는 안정하고, 그렇지만 내부공간률이 2.2(cc/g)이며, 형태에 특징은 있지만 향미가 크게 손상되어 만족스런 품질은 아니었다.The obtained hollow plastic cake had a stable hollow state, but had an internal space ratio of 2.2 (cc / g), and had a characteristic feature in form, but the flavor was largely impaired, which was not satisfactory quality.
비교예 3Comparative Example 3
알칼리처리시에 수산화나트륨용액 온도가 35℃이고, 또한 처리시간을 60초로 한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.The hollow plastic cake was produced by the method according to Example 1 except that the sodium hydroxide solution temperature was 35 DEG C during the alkali treatment, and the treatment time was 60 seconds.
얻어진 중공상의 소성과자는 중공상태는 안정하지만, 내부공간률이 1.4(cc/g)이고, 알칼리처리를 하지 않고 실시예 1에 준하여 제조한 종래제품과 형태 및 식감이 동등한 소성과자였다.The obtained hollow plastic cake was stable in a hollow state, but had an internal space ratio of 1.4 (cc / g) and was equivalent in form and texture to a conventional product prepared according to Example 1 without an alkali treatment.
비교예 4Comparative Example 4
알칼리처리시에 수산화나트륨용액 온도가 60℃이고, 또한 처리시간을 75초로 한 이외에는 실시예 1에 준한 방법으로 중공상의 소성과자를 제조하였다.The hollow plastic cake was produced by the method according to Example 1 except that the sodium hydroxide solution temperature was 60 DEG C during the alkali treatment, and the treatment time was 75 seconds.
얻어진 중공상의 소성과자는 중공상태는 안정하지만 내부공간률이 2.2(cc/g)이고, 형태에 특징은 있지만 향미가 크게 손상되어 만족스런 품질은 아니었다.The obtained hollow plastic confectionery was stable in hollow state, but had an internal space ratio of 2.2 (cc / g), and was characterized by a morphology, but was not satisfactory quality due to a great loss of flavor.
비교예 5Comparative Example 5
소맥분을 주원료로 하는 비스켓 반죽을 시트성형기를 사용하여 두장시트로 겹쳐 성형하고, 롤러컷터를 사용하여 컷팅을 한 후, 메쉬오븐에서 소성하여 중공상의 소성과자를 제조하였다.The biscuit dough containing wheat flour as a main raw material was molded into two sheets using a sheet molding machine, cut using a roller cutter, and then fired in a mesh oven to prepare a hollow plastic cake.
얻어진 중공상의 소성과자는 중공상태를 갖지만, 상태가 불안정하고, 또한 내부공간률이 1.0 ~ 1.4(cc/g)의 사이이며, 팽화정도도 현저하게 작고, 불균일하였다.The obtained hollow plastic cake had a hollow state, but the state was unstable, and the internal space ratio was between 1.0 and 1.4 (cc / g), and the degree of expansion was remarkably small and nonuniform.
본 발명에 따르면 내부공간률이 대단히 크고, 형태 및 식감적으로 큰 특징을 갖는 중공상의 소성과자를 제조할 수 있다.According to the present invention, it is possible to manufacture a hollow plastic cake having a very large internal space ratio and having a large form and texture.
또한 본 발명에 의해 제공되는 소성과자는 중공부분이 2실 이상으로 나누어지는 것이 아니고, 과자내부의 중공구조가 대단히 안정하며, 부풀어 오른 반죽의 두께가 일정하다. 이로인해 예를 들면 쵸콜렛 등의 조합소재를 내부에, 지금까지보다도 대량으로 충진하는 것이 가능하다.In addition, the plastic confectionery provided by the present invention is not divided into two or more hollow portions, the hollow structure inside the confectionery is very stable, and the thickness of the swollen dough is constant. As a result, for example, a combination material such as chocolate can be filled in a larger amount than before.
따라서 본 발명에 따르면 지금까지보다도 소재의 충진량 및 다른 여러 종류의 소재의 조합 등의 자유도가 넓어지고 향미 및 식감의 편차의 폭을 넓히는 것이 가능하다. 또한 본 발명에 따르면 조합소재의 특징을 지금까지 이상으로 강하게 나타낼 수 있다.Therefore, according to the present invention, the degree of freedom of the filling amount of the material and the combination of various kinds of materials can be increased, and the range of the flavor and texture can be widened. In addition, according to the present invention can exhibit the characteristics of the combination material stronger than ever.
또한 본 발명에서 필요한 장치는 종래의 소성과자 제조장치에 더하여, 알칼리처리를 하는 장치만으로 대단히 간단하여 경제적인 것이므로 제조라인이 복잡해지거나, 비용이 증대하거나 하는 등의 염려도 없다.In addition, the apparatus required in the present invention is very simple and economical only with the apparatus for alkali treatment in addition to the conventional baking confectionery manufacturing apparatus, so there is no fear that the production line is complicated, or the cost increases.
본 발명은 소성과자의 제조에 유효하게 이용하는 것이 가능하다.The present invention can be effectively used for the production of baked cookies.
Claims (5)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP15094597 | 1997-06-09 | ||
| JP1997-150945 | 1997-06-09 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010013532A true KR20010013532A (en) | 2001-02-26 |
| KR100437185B1 KR100437185B1 (en) | 2004-06-23 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-1999-7011539A KR100437185B1 (en) | 1997-06-09 | 1998-05-27 | Process for the production of hollow baked confectionery |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US6217919B1 (en) |
| EP (1) | EP0990392B1 (en) |
| JP (1) | JP3220171B2 (en) |
| KR (1) | KR100437185B1 (en) |
| CN (1) | CN1082341C (en) |
| AU (1) | AU7452798A (en) |
| BR (1) | BR9810424A (en) |
| DE (1) | DE69836959T2 (en) |
| ES (1) | ES2279574T3 (en) |
| HK (1) | HK1029259A1 (en) |
| TW (1) | TW495346B (en) |
| WO (1) | WO1998056258A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200063530A (en) * | 2018-11-28 | 2020-06-05 | 주식회사 성산지엔 | Molding device for filling various grains and nuts |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2286584T3 (en) * | 2004-02-25 | 2007-12-01 | Barilla G. E R. Fratelli S.P.A. | PROCEDURE FOR THE PRODUCTION OF COOKIES. |
| WO2006014516A1 (en) * | 2004-07-08 | 2006-02-09 | General Mills Marketing, Inc. | Biscuit flatbread and method of making same |
| JP4032260B2 (en) | 2006-05-26 | 2008-01-16 | 江崎グリコ株式会社 | Method for producing stick-shaped confectionery |
| US20080057157A1 (en) * | 2006-08-31 | 2008-03-06 | Helbert Almeida | Puffed Cracker-Like Food Products And Method Of Making |
| WO2009009708A1 (en) * | 2007-07-11 | 2009-01-15 | Kellogg Company | Cracker-pretzel food items and method of production thereof |
| MX339373B (en) | 2009-08-07 | 2016-05-23 | Kellog Co | Filled snack product with spaced filling lines and method of making the same. |
| CN102132836A (en) * | 2011-03-09 | 2011-07-27 | 洽洽食品股份有限公司上海分公司 | Hollow simulated animal type puffed food and producing method thereof |
| JP2013212062A (en) * | 2012-04-02 | 2013-10-17 | Andersen Institute Of Bread & Life Co Ltd | Method for producing pretzel |
| TR201713297A2 (en) * | 2017-09-10 | 2019-03-21 | Soelen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi | COOKED SHELL STRUCTURE AND THE PRODUCTION METHOD OF IT |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1117077B (en) * | 1977-09-21 | 1986-02-10 | Ferrero & C Spa P | FOOD PRODUCT WITH FILLING AND PROCESS FOR ITS PREPARATION |
| JPS57125656A (en) * | 1981-01-27 | 1982-08-05 | Morinaga & Co Ltd | Preparation of hollow snack |
| JPS5948614B2 (en) * | 1982-03-30 | 1984-11-28 | ヤマザキナビスコ株式会社 | Method for producing snacks using potato flakes as the main ingredient |
| JPS5988044A (en) * | 1982-11-09 | 1984-05-21 | Morinaga & Co Ltd | Production of biscuit having center |
| JPS61185148A (en) * | 1985-02-13 | 1986-08-18 | 花王株式会社 | Production of cookie having cavity |
| US5000968A (en) * | 1988-09-06 | 1991-03-19 | Nabisco Brands, Inc. | Process for making filled crackers |
| US5304055A (en) * | 1991-11-27 | 1994-04-19 | Nabisco, Inc. | Apparatus and methods for the production of three-dimensional food products |
| JP2909332B2 (en) * | 1992-12-15 | 1999-06-23 | 明治製菓株式会社 | Method for producing expanded hollow confectionery |
| JP2894946B2 (en) | 1994-04-01 | 1999-05-24 | 株式会社ロッテ | Pretzel and method for producing the same |
| US5747092A (en) * | 1996-04-25 | 1998-05-05 | Nabisco Technology Company | Production of crispy wheat-based snacks having surface bubbles |
-
1998
- 1998-05-27 US US09/403,798 patent/US6217919B1/en not_active Expired - Fee Related
- 1998-05-27 JP JP50203499A patent/JP3220171B2/en not_active Expired - Lifetime
- 1998-05-27 CN CN98805924XA patent/CN1082341C/en not_active Expired - Fee Related
- 1998-05-27 KR KR10-1999-7011539A patent/KR100437185B1/en not_active IP Right Cessation
- 1998-05-27 WO PCT/JP1998/002325 patent/WO1998056258A1/en active IP Right Grant
- 1998-05-27 AU AU74527/98A patent/AU7452798A/en not_active Abandoned
- 1998-05-27 EP EP98921832A patent/EP0990392B1/en not_active Expired - Lifetime
- 1998-05-27 ES ES98921832T patent/ES2279574T3/en not_active Expired - Lifetime
- 1998-05-27 BR BR9810424-1A patent/BR9810424A/en not_active Application Discontinuation
- 1998-05-27 DE DE69836959T patent/DE69836959T2/en not_active Expired - Fee Related
- 1998-06-02 TW TW087108616A patent/TW495346B/en active
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- 2001-01-02 HK HK01100015A patent/HK1029259A1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200063530A (en) * | 2018-11-28 | 2020-06-05 | 주식회사 성산지엔 | Molding device for filling various grains and nuts |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100437185B1 (en) | 2004-06-23 |
| DE69836959T2 (en) | 2007-05-24 |
| HK1029259A1 (en) | 2001-04-12 |
| EP0990392B1 (en) | 2007-01-24 |
| EP0990392A4 (en) | 2004-11-17 |
| CN1082341C (en) | 2002-04-10 |
| JP3220171B2 (en) | 2001-10-22 |
| BR9810424A (en) | 2000-07-25 |
| ES2279574T3 (en) | 2007-08-16 |
| US6217919B1 (en) | 2001-04-17 |
| TW495346B (en) | 2002-07-21 |
| CN1259019A (en) | 2000-07-05 |
| WO1998056258A1 (en) | 1998-12-17 |
| DE69836959D1 (en) | 2007-03-15 |
| EP0990392A1 (en) | 2000-04-05 |
| AU7452798A (en) | 1998-12-30 |
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